Let’s start off Wednesday with a delicious treat, Dark Chocolate Raspberry Almond Butter Cups!
I’m never made my own “candy” per se, so this was definitely an experiment that luckily was a success!
This recipe only contains a few simple ingredients: Dark chocolate chips, coconut oil, raspberries, almond butter, and optional sea salt!
Bonus points for this recipe if you make my Maple Coconut Almond Butter first to fill in the center of the cups. It is SO delicious.
Start by lining your mini muffin tins with liners. You can definitely make these cups regular sized and just use a regular sized cupcake pan with cupcake liners. My Mom just happens to own this cute mini muffin pan so that is what I went with.
Next step is to VERY liberally spray the cups with nonstick spray. Olive oil, coconut oil, pam, whatever spray you have.
Now it’s time to melt the chocolate and coconut oil together! The coconut oil gives the chocolate a glossy finish as well as a slight coconut flavor of course.
My favorite way to melt chocolate is to do so in a make shift double boiler. Take a soup pot and fill it with about 2 inches of water. Place the pot over a low simmer and then put a glass or heat safe bowl on top. This allows for the chocolate and coconut to melt slowly into a nice smooth consistency. You can also do this step in the microwave in about 30 second intervals.
Place about a tablespoon of the melted chocolate and coconut oil mixture into each cup, and use a spoon to make sure the chocolate goes up the sides a little bit. I’m no chocolatier as you can see by these photos hah
After the chocolate hardens in the freezer for about 5 minutes, place about a teaspoon of almond butter in each cup, followed by a raspberry.
If you are making these in a regular size cupcake pan, feel free to increase the quantity of the almond butter and raspberries. You could even use a raspberry jam if you don’t have fresh raspberries. Even a thin slice of banana would be delicious!
Top with the remaining melted chocolate and add a sprinkle of sea salt if you so desire! I love the slightly salty touch with the rich sweet chocolate.
Place the cups back into the freezer for another 10 minutes or so and they are ready! I like to store these in the refrigerator to avoid them melting, but they could also sit out at room temperature for a couple hours as well.
YUM! I’m been having one every night after dinner and it is the perfect sweet treat to end a meal with!
Dark Chocolate Raspberry Almond Butter Cups
Makes about 20 small cups and 10 large cups
- 12 oz dark chocolate, either chips or cut up into small chunks
- 2 tbsp coconut oil
- Apx ½ cup almond butter (or any nut butter)
- 1 pint of raspberries
- Optional: sea salt for garnish
- Line a mini muffin pan OR cupcake pan with paper liners. Heavily spray the liners with whatever type of spray you have (coconut oil, pam, olive oil, etc)
- In a double boiler or microwave, melt the chocolate and coconut oil together. If doing this in a microwave do it in 30 second increments until the mixture is smooth and incorporated.
- Place about 1 tbsp of melted chocolate in each cup, spreading the chocolate slightly up the sides.
- Place in the freezer for about 5 minutes until the chocolate is hard.
- Then place anywhere from a teaspoon to tablespoon of almond butter in the cups, followed by 1-2 raspberries.
- Cover each cup with more melted chocolate, and finish with a touch of sea salt if desired.
- Place back in the freezer for about 10 minutes until they are set. These can sit out at room temperature for a few hours but I would store them in the refrigerator.
- Feel free to get creative, use any type of chocolate, nut butter, and fresh fruit! Even a small spoonful of fruit jam would be delicious.
These are SO delicious. If you know anything about me you know that raspberries are basically my favorite food. Paired with anything, especially chocolate and almond butter! It is such a delightful combination!